These vegetarian, gluten-free Mushroom Stuffed Portobellos with Corn and Feta are the epitome of late summer comfort food. They’re great as an appetizer, side dish or light dinner. Perfect for Meatless Mondays and entertaining!
What I love most about this recipe, other than savoring the final result, is I don’t think I’ve ever made it the same way twice! 🙂 It’s based off the October, 2002 issue of Bon Appétit, and is so easy to use ingredients you have on hand rather than just sticking to the script. Here, I included fresh zucchini, arugula, and green onions for a little extra pop of peppery flavor.
When prepping the portobellos, Bon Appétit doesn’t mention removing the gills underneath. I suggest taking a few minutes to scrape them out to remove any debris that could be hiding, and to prevent the liquid released when cooking from turning pitch black.
Also, you have to love all the garlic in this recipe. Two heaping tablespoons go into the herbaceous oil with thyme and oregano that’s slathered all over the portobellos.
These glistening beauties go under the broiler before piling on the filling. You want them tender, but not mushy or shrunk down to half their original size. Five minutes on one side, and two minutes on the other will do the trick.
Prepping the filling is a matter of browning a bunch of fresh mushrooms, like oyster, shiitake and crimini, with the zucchini. Corn and cream are added next, followed by crumbled feta, a few handfuls of arugula, and green onions.
Once the filling is mounded atop the portobellos, you can cover and chill them for up to six hours. When gearing up to serve, let sit on the counter about a half hour then pop them back under the broiler for a few minutes to warm.
When a bit bubbly and slightly charred, remove from the broiler and sprinkle the tops with more fresh thyme and oregano. Do it fast then cut in front of the buffet line. They won’t last long. Enjoy!!
If you’re craving more mushroom recipe ideas, check out our Asparagus & Mushroom Tarts and Sheet Pan Roasted Halibut with Green Beans & Mushrooms. Hope you give them a try! Cheers!!
- ¾ cup plus 2 tablespoon olive oil
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon fresh thyme leaves, divided
- 1 tablespoon fresh oregano, chopped, divided
- 6 4-5 inch Portobello mushroom caps, gills removed
- 12 ounces assorted fresh mushrooms, sliced
- 1 medium zucchini, diced (about 1 cup)
- 1 cup fresh corn kernels
- ⅔ heavy whipping cream
- ¾ cup crumbled feta cheese
- ¾ cup baby arugula
- ½ cup green onions, thinly sliced
Whisk ¾ cup oil, garlic, vinegar, 2 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Reserve ¼ cup garlic-herb oil in a separate bowl.
Trim and thinly slice portobello stems; set aside. Be sure to remove gills on underneath side of portobello caps. Preheat broiler on high. Generously coat both sides of portobello caps with remaining garlic-herb oil. Place caps, rounded side down, on parchment-lined, large-rimmed baking sheet. Broil portobellos 5 minutes; flip and broil 2 minutes more. Remove from broiler and turn caps rounded side down. Set aside.
Heat remaining 2 tablespoons in heavy large skillet over medium-high heat. Add assorted mushrooms, portobello stems, and zucchini. Sauté 5 minutes. Add reserved ¼ cup garlic-herb oil and cook 3 minutes. Stir in corn and sauté 2 minutes. Add cream; simmer until almost absorbed, 2-3 minutes. Remove pan from heat. Stir in feta and arugula until wilted. Add green onions. Season with salt and pepper. Let cool slightly. Evenly mound mixture among portobello caps. (Can be made 6 hours ahead. Cover; chill.) You may have a little extra filling which is delicious on its own!
Preheat broiler on high. Broil portobellos until heated through and bubbly, 3-5 minutes. Sprinkle with remaining thyme and oregano. Serve as an appetizer, side dish, or light dinner along with salad and crusty bread.